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Gram (-) aerobic psychrotrophic rods. ? Alcaligenes, Flavobacterium, Pseudomonas and coliforms. ? They are generally proteolitic, lipolytic and phospholipolytic. ? Pseudomonas produce protease (heat stable) and lipase. ? Bitter, fruit by lipolysis. ? putrit, unclean flavor and coagulate milk by proteoliysis.
and typical spoilage microorganisms associated with them is shown in Table 1. Table 1 Dairy products and typical types of spoilage microorganisms or microbial activity. Food. Spoilage microorganism or microbial activity. Raw milk. A wide variety of different microbes. Pasteurized milk. Psychrotrophs, sporeformers
The characteristics of microbial populations in raw milk at the time of processing has a signifi- cant influence on shelf life, organoleptic quality, spoilage and yields of the raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a com- mon practice in dairy sector
21 pro 2017 Full-text (PDF) | Spoilage microorganisms cause changes of primary characteristics and properties of milk and dairy products. The product defects depends on the specific species and number of microorganisms involved in pre- and post- technological processing. Most often, these changes are related
30 Apr 2017 introduction spoilage process preservation of milk and milk products dairy products and spoilage process gas production proteolysis ropiness changes in milk fa
The numbered list below identifies seven types of bacteria according to how they change the properties of milk. Often these changes are negative (spoilage) but as we will see in later sections, many of these bacteria are important to the development of cheese flavour. Before proceeding to the list, please note the following

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February 2018